An amazing sweet Kenyan coffee.

One of the reasons that make this coffee so great is that the Kii factory has a very high standard of cherry quality. Their strict quality control practice makes sure all under – or overripe cherries are removed to be processed separately.



Quick Facts

Country: Kenya (Kirinyaga)
Farmer: 850+ smallholder farmers
Varietal: Batian, Ruiru 11, SL28, SL34
Processing: Fully Washed
Altitude: 1310 - 1900m

Tasting notes:

Orange, blackberry & passion fruit
Roast: Light | Medium | Dark

Brewing method:

Brews especially well as pour over (for example V60 or Chemex)

More About

Kii Factory is one of three owned and operated by Rungeto Farmers Cooperative Society (FCS). Rungeto has over 850 members, many of whom deliver cherry to Kii. The factory itself was constructed in 1995, nestled at the foot of Mt. Kenya. The Kii River, which runs nearby, gives the factory both its name and clean water for washing fine, fully washed coffees.

In recent years, great efforts have been made to improve and ensure coffee quality from Kii. These measures are evident in the consistently complex and clean coffees produced.

Smallholders selectively handpick only ripe cherry and deliver it to Kii Factory. At intake, the Cherry Clerk oversees meticulous visual sorting, accepting only dense, ripe cherry. The quality for which Kii coffee is known is directly impacted by this stringent approach to detail.

After intake, cherry is pulped and fermented for approximately 16-24 hours, depending on ambient temperature at the time. Following fermentation, coffee is washed in clean water from the Kii River and soaked for 12 hours. Newly installed tiles in the washing channels help preserve coffee and water quality, and all water used in processing is also cleaned by filtering in earthen pits before being reintroduced to local waterways.

After washing and grading, parchment is laid to dry on raised beds. Workers rake parchment frequently to ensure even drying. They cover drying parchment during the hottest time of day, to maintain slow, even drying and at night, to shelter parchment from moisture. It takes approximately 14 days for parchment to dry.